Chinese-style Chicken Karaage on a bed of steamed rice, topped with shredded nori and green onion.

Karaage Rice Bowl

Course: Main Course
Cuisine: Japanese
Keyword: donburi, fried chicken, karaage
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 3

Crispy, juicy fried chicken served on a bed of tender rice, this Karaage Rice Bowl will be an instant hit with your family! The chicken is marinated in a Chinese seasoning of soy sauce, ginger, sweet bean sauce, and sesame oil before frying to golden and coated with a savory scrumptious sauce.

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Ingredients

  • 2 boneless skinless chicken breasts (roughly 1 lb, or 5 thighs)
  • cup all-purpose flour (43 g)
  • cup potato/corn starch (55 g)
  • 3 cups neutral flavor oil (vegetable, canola, etc) (for deep frying)
  • 3 cups cooked Japanese short grain rice (I cooked 1.5 rice-cooker-cups (240 ml uncooked rice *See Notes)
  • Japanese mayonnaise
  • shredded nori seaweed (kizami nori)
  • 2 green onions/scallions

Seasonings:

Sauce:

Instructions

  1. Gather all the ingredients.

    Chinese-style Chicken Karaage Donburi Ingredients
  2. Butterfly and cut the chicken breast in half. I also separate out the chicken tender. 

    Chinese-style Chicken Karaage Donburi 1
  3. Pound the chicken to equal thickness with a meat tenderizer or the back of a knife. Then cut into ½ inch wide strips.

    Chinese-style Chicken Karaage Donburi 2
  4. Put the chicken pieces in a large bowl.  Add crushed garlic (minced garlic) and grated ginger. 

    Chinese-style Chicken Karaage Donburi 3
  5. Add the rest of the ingredients for seasonings. Mix and coat the chicken well with the marinate. Keep in the refrigerator for 30 minutes or longer.

    Chinese-style Chicken Karaage Donburi 4
  6. Combine all-purpose flour and potato/corn starch in a medium bowl and whisk well together.

    Chinese-style Chicken Karaage Donburi 5
  7. Heat oil in a saucepan or wok over medium high heat. Check to see if the oil is ready for deep frying. Put a chopstick in the oil and when you see the bubbles around it, it’s ready!

    Chinese-style Chicken Karaage Donburi 6
  8. Coat a piece of chicken in the flour mixture and dust off the excess flour.  Place 5 chicken pieces slowly into the wok. Do not crowd the wok.

    Chinese-style Chicken Karaage Donburi 7
  9. Deep fry the chicken over medium heat for about 4-5 minutes. If the chicken gets brown too quickly, take it out and lower the oil temperature by reducing the heat a little bit and put the chicken back in.

    Chinese-style Chicken Karaage Donburi 8
  10. When the chicken is cooked and nicely brown, transfer to a wire rack or paper towel to drain excess oil. Make sure to pick up foams and crumbs between batches.  The crumbs in the oil make the oil darker, so frequently skim it with a fine mesh skimmer.

    Chinese-style Chicken Karaage Donburi 9
  11. For garnish, cut the green onion into small pieces.  To make the sauce, combine soy sauce,  sesame oil, and la-yu (optional) in a small bowl.

    Chinese-style Chicken Karaage Donburi 10
  12. Serve rice in a large serving bowl and place the chicken on top. 

    Chinese-style Chicken Karaage Donburi 11
  13. Drizzle the sauce and Japanese mayonnaise on top.

    Chinese-style Chicken Karaage Donburi 12
  14. Garnish with Kizami Nori and green onions. Serve immediately and enjoy!

    Chinese-style Chicken Karaage Donburi 13

Recipe Notes

Steamed Rice: 1.5 rice cooker cups (240 ml) yields roughly 3 American cups. 

 

Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.